Simple Low Sodium Pickled Jalapeños Recipe

Low Sodium Pickled Jalapeños

If you love pickled jalapeños but you want to ditch the sodium of store-bought varieties and you don’t have time to go through the traditional at-home canning process, this is the recipe for you. This recipe only takes about 30 minutes to put together without all of the fuss of traditional canning. Although these pickled jalapeños aren’t shelf stable, they will last in the refrigerator for quite some time so you can enjoy them throughout the week with your favorite Mexican dishes, in salads, and on sandwiches. They are amazingly crisp, delicious, and the heat completely depends on the jalapeños that you buy or grow.

In a medium saucepan, combine all of ingredients except for the jalapeños and onion, and bring to a boil, stirring to dissolve the No Salt and sugar.

Add the jalapeño slices and onion to the brine, stirring frequently, and boil for about 8 to 10 minutes until they turn that pea soup color you're accustomed to seeing in store-bought canned jalapeños.

Once they are the right color/consistency, remove from heat, cover, and allow to soak in the brine for about 10 minutes.

Carefully transfer jalapeños into mason jar and funnel brine into the jar. Leave uncovered and let it cool to room temperature before covering.

Once jar is room temperature, cover, and place in the refrigerator.

Best if refrigerated for about 8 hours before eating.

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These canned pickled jalapeños are so simple to make and taste so much fresher than the ones that you buy in the store. Once you try this low sodium recipe, you may never buy them at your favorite grocery store again.

If you love this simple low sodium recipe, you can find more like it by visiting our low sodium section. Be sure to subscribe to our newsletter so that you never miss a single healthy recipe. Just by entering your email, you’ll receive a free recipe per day delivered right to your inbox. Enjoy!

No problem. We appreciate you stopping by. If you try the recipe, please stop back by and tell us how you like it. This simple recipe is one of my favorites because we love to keep jalapeños on hand at all times!

We actually use regular balsamic vinegar. It's mixed with equal part water plus the water from the vegetables so it typically does come out quite clear. Actually any vinegar works great depending on your taste preference.

Thank you so much, this recipe is the best! I'm making my second batch as i write this :)
Question: How long would you say it is safe to keep these in the fridge for before they go "off" or should be tossed out?

I've personally kept them in the fridge for up to a month and they stayed fresh and delicious! I probably wouldn't go past that though and ours rarely last that long anyway. They're simple to make, as you've seen, so make them in small batches often! So happy you love them!

Christy Gossett, managing editor of SoFabFood and creator of the healthy living blog, Insanity Is Not An Option, is a WAHM of 6 kids ranging in age from 29 to 10. She enjoys sharing her healthy recipes to help others with dietary restrictions enjoy a flavorful life while maintaining a deliciously healthy diet.